Spiced broccoli, paneer & peas with garam masala cashews

Serve this subtly spiced broccoli and paneer dish with naan breads or rotis. A meat-free, veg-packed main, perfect for Friday night

  • Prep:20 mins
    Cook:25 mins
    plus at least 2 hrs marinating
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 509
  • fat 29g
  • saturates 12g
  • carbs 21g
  • sugars 12g
  • fibre 16g
  • protein 33g
  • salt 0.7g


  • 2 tbsp groundnut oil
  • thumb-sized piece of ginger, grated
  • 2 garlic cloves, crushed
  • ½ tsp cumin seeds
  • ½ tsp turmeric
  • 1 tbsp garam masala, plus an extra 1 tsp
  • 225g block paneer, cut into 2cm cubes
  • small bunch of coriander, chopped
  • 100g fat-free natural yogurt
  • 50g cashews
  • 1 large head of broccoli, cut into florets and stem cut into 2cm chunks
  • 400g Brussels sprouts, halved or quartered
  • 250g defrosted peas
  • 1 lime, juiced, plus wedges to serve
  • mango chutney and naan breads or rotis, warmed, to serve


Add chicken

Toss chunks of chicken breast into the marinade with the paneer and grill for 10-15 mins until cooked through.

Use up leftover veg

This traybake is great for using up odds and ends. Try it with cauliflower, leeks and parsnips, or whatever veg you have in the fridge. Grilling the vegetables creates delicious caramelisation.

Garam masala

Garam masala is an Indian spice mix typically made of cumin, coriander, cardamom, cinnamon, peppercorns, cloves and bay. It works wonderfully in traybakes as its complexity brings another dimension. Also try it sprinkled over yogurt as a dip, tossed with veg for fragrance when roasting, or stirred through soups for warmth. It doesn’t have chilli heat, so don’t be put off using it if you’re not a fan of spicy foods. For a deeper flavour, try roasting and grinding your own garam masala. 


  1. Whisk 1 tbsp of the oil with the ginger, garlic, cumin, turmeric, 1 tbsp garam masala and some seasoning in a bowl. Add the paneer and stir in the mixture to coat it, then leave to marinate in the fridge for at least 2 hrs, or overnight.

  2. Blend the coriander and yogurt with a stick blender or in a small food processor with a pinch of salt until you get a green sauce. Keep in the fridge for serving later.

  3. Heat the grill to medium. Tip the cashews into a shallow baking tray, then toss with 1 tsp garam masala and ½ tsp sea salt. Grill for 2 mins until toasted and golden, tossing again halfway through. Tip into a bowl and set aside.

  4. Toss the broccoli and sprouts with the remaining oil. Season and spread out on the tray you used for the cashews and grill for 10 mins until just starting to turn tender, tossing halfway through. Mix in the paneer along with its marinade and grill again for 10 mins, until golden and lightly charred. Scatter over the peas and toss everything together well. Warm through for 1-2 mins under the grill (don’t leave for too long or the peas will shrivel).

  5. Scatter over the spiced cashews, then squeeze over the lime juice. Drizzle with the yogurt dressing and serve with the chutney, naan breads or rotis and lime wedges to squeeze over.

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